Prosciutto, Spinach & Artichoke Quiche


STAR DOUGH 12" pie crust
3 eggs
1 cup milk
1 tsp Dijon mustard
1 tsp cornstarch
1/4 tsp cayenne pepper
1/4 small onion diced finely
2 cups chopped fresh baby spinach
4 large artichoke hearts chopped 
3-4 slices prosciutto chopped
3/4 cup shredded mozzarella cheese

1. Prepare 9" pie dish with one
Star Dough pie crust, Set pie shell in refrigerator to chill while you prepare the filling.
2. beat 3 eggs with milk, dijon mustard cornstarch and cayenne pepper.
3. Layer onion, spinach, artichokes, prosciutto in pie shell and top with cheese.
4. Pour egg mixture slowly into the pie over filling ensuring that everything becomes moistened with the eggs.
5. Bake at 350 F for 35-40 minutes or until eggs are set and wait 5-10 minutes before slicing

Good Book

Sweety Pies: An Uncommon Collection of Womanish Observations with Pie, by Patty Pinner, who gathered 70 prized pie recipes from the women in her life. What distinguishes this book is its utterly beguiling storytelling - each recipe is accompanied by a story told on the woman known for making the pie, from Sister Baby’s Buttermilk Pie to Miss Hatfield and Her Jelly Pies. It also filled with the truths handed down by Pie making mothers.This is a cookbook that's about love, life, family, friendship, and community as much as it is about the recipes


Caramelized Onion and Gruyere Quiche

1 STAR DOUGH 12" pie crust 
2 Tbs. unsalted butter
1 tsp. dried thyme
1 large onion, thinly sliced 
3 eggs
3/4 cup of milk
1 c. shredded Gruyere cheese
salt and pepper to taste

Preheat oven to 375° F.

Place pie dough in to a 9-inch pie dish. Crimp edges around the pie plate,Prick the bottom of the dough with a fork. Place a piece of parchment paper or foil over dough, mold into shape. (Never use wax paper or heavy-duty foil) 
Let the excess parchment or foil flare out at the ends like wings. Do not bunch 
it around the pie dish. Fill the shell with pie weights (rice or beans), enough to weigh it down, 
to about 2/3 up the dish.*  Chill the uncooked pie shell in freezer for 10 to15 
minutes to help set the shape and reduce shrinkage. Bake until golden, about 30 minutes (removing beans/rice  and foil/parchment after 20 minutes). Set aside to cool.

Melt butter over medium-low heat. Add onions and thyme, cooking slowly until onions are browned, about 20 minutes. Season with salt and pepper, set aside.

Lightly beat the eggs with the milk and season with salt and pepper.

Spread half of the cheese in the pie pan. Add onions and cover with the remaining cheese. Pour egg mixture evenly over the top. Bake for about 40 minutes, or until golden brown and puffed. Let cool slightly before serving


Vanilla Bean Pear Pie


One 12 " STAR DOUGH Pie Crust
1/2 cup sugar
2 tablespoons flour
5 cups fresh, sliced, peeled pears (about 2.5 lb)
1/2 cups fresh sliced strawberries (optional
3 tablespoons fresh lemon juice

After peeling and coring the pears, slice them lengthwise about 1/8" thick. Don't slice them too thick or the pie won't cook to be soft enough, not too thin or the pears will disappear as they cook. (Of course, it all depends on the ripeness of the pear and how it feels.)

Combine sugar and flour. In large bowl, sprinkle lemon juice over sliced pears (but not strawberries if you add them). Toss with sugar/flour mixture to coat fruit. Fill 9-inch pastry-lined pie plate with pear mixture. Use something deep.

Arrange sliced strawberries over pear filling.

1/2 cup flour

1/2 cup sugar

2 teaspoons ground vanilla bean

1/4 cup butter

In another bowl, combine flour, sugar, and ground vanilla bean. Add butter and toss until mixture resembles coarse crumbs. Sprinkle vanilla mixture evenly over pear filling.

Cover edge of pie with foil. Bake at 375 for 25 minutes. Remove foil from edge of pie and bake an additional 25-30 minutes until pie is bubbly and crust is golden.

Allow to cool completely on wire rack before serving.


Rum Raisin Apple Pie

  • Ingredients:

  • 1 package of STAR DOUGH pie/quiche dough
  • 3 tablespoons dark rum
  • 1/3 cup raisins
  • 2/3 cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely grated fresh lemon zest
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 6 medium apples, ranging from sweet to tart (2 1/2 lb)
    • 1 tablespoon unsalted butter, cut into small pieces
    • 2 teaspoons milk
    • 1 tablespoon sanding sugar

  • Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.

    Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.

    Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.

    Thaw and Roll out one 12-inch  Star Dough pie crust  (keep remaining dough chilled until ready to top pie) Remove film, lift and Fit into a 9-inch pie plate (4-cup capacity)  leaving overhang. 

    Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with second pastry round. Press edges together and crimp decoratively.

    Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.

    Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours.

    •To achieve an ideal balance of tart and sweet apples, used a variety of different apples; Golden Delicious, Gala, Granny Smith, McIntosh  (6 apples total).
    •Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
    •Pie can be made 8 hours ahead and kept, uncovered, at room temperature.